Baked Onions With Rice, Apple, And Nut Stuffing Recipe
Servings: 6
Ingredients
- 6 lrg red onions - (abt 8 to 10 ounce ea)
- 1 1/2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter
- 2 tsp chopped garlic
- 1 c. diced apples
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 pkt wild rice - (6 ounce) cooked according to package directions
- 1/2 c. lightly toasted walnuts
- 2 tsp minced fresh sage
- 2 x tablepoons minced fresh parsley
- 1/2 c. grated Dry Jack or possibly white cheddar
- 1/2 c. chicken stock - (to 1) (or possibly vegetable stock)
Directions
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
- Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2 inch. Rub oil on each onion and season lightly with salt and pepper. Place in a baking dish, and bake, root-ends down, till golden and just tender, about 45 min to 1 hour (depending upon the size). Remove from the oven and let rest till cold sufficient to handle.
- When cold sufficient to handle, push out the centers, leaving a shell. Return one piece of the removed onion to each to create a bottom and chop the remaining onion centers to measure 1 c..
- In a large skillet, heat the butter over medium-high heat. Add in the 1 c. of minced onion and cook, stirring, for 2 min. Add in the garlic, apples, salt, and pepper, and cook, stirring, for 2 min. Remove from the heat and add in the cooked rice, walnuts, sage, and parsley, and stir well. Add in 1/4 c. of the cheese and stir well.
- Stuff the onions with the rice mix and place in a baking dish. Sprinkle the remaining 1/4 c. cheese over the tops of the onions, and add in stock to come 1/2 inch up the sides of the onions. Bake till tender and bubbly, about 20 to 30 min, basting occasionally. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 157 | |
| Calories from Fat 89 | 57% |
| Total Fat 10.22g | 13% |
| Saturated Fat 4.83g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 295mg | 12% |
| Potassium 219mg | 6% |
| Total Carbs 13.14g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 8.37g | 6% |
| Protein 4.72g | 8% |
